Tag Archives: Cupcakes

Pumpkin Cheesecake Cupcakes

8 ounce package cream cheese, at room temperature
½ cup confectioners’ sugar
2 large eggs
5 large egg whites
1 ½ cups flour
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
¾ teaspoons salt
1 cup canned pumpkin puree
1 cup granulated sugar
½ cup vegetable oil
1 cup light brown sugar
3 sticks (12 ounces) unsalted butter

Place a rack in the lower third of the oven and preheat to 350 degrees Fahrenheit. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and ½ teaspoon vanilla.

In a bowl, whisk the flour, pumpkin pie spice, baking powder and ½ teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.

Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the pumpkin batter. Bake until springy to the touch, 25 minutes. Let cool.

Prepare frosting while cupcakes are cooling. Using an electric mixture, beat the brown sugar, remaining 4 egg whites and remaining ¼ teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees Fahrenheit on an instant-read thermometer.

Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining ½ teaspoon vanilla. Transfer the frosting to a pastry bag and pipe large rosettes on top of the cooled cupcakes.

These cupcakes were out of this world! If you like pumpkin and cheesecake, then these are a must! The actual cupcakes are so moist and the cheesecake in the middle is so delicious and such a treat. The only thing that could be better than the cupcakes is the frosting – it is light and fluffy and is probably the best frosting I’ve ever tasted (and I don’t even eat frosting half the time). Erin said the frosting was a bit labor intensive, but it was worth it in the end; it’s the perfect topping to a great cupcake. Neither is too sweet, but just perfect! Erin used a piping bag for the frosting and it worked perfectly.

If you want to experiment with something a little out of the ordinary, then try these cupcakes and let me know what you think (I don’t think you’re going to be let down)!


Apple Cupcakes with Caramel Glaze Frosting

The deliciousness and credit of this post is goes to Erin, I had very little to do with it except for some tasting… Mmmmm

Cupcake Ingredients:
1 ¼ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
2 egg, room temperature
½ cup lightly packed brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 teaspoons pure vanilla extract
2 Rome apples (about 1 pound), peeled and shredded

Frosting Ingredients:
¼ cup butter, melted
1/3 cup half-and-half cream
¾ cup packed brown sugar
½ teaspoon vanilla extract
1 ¾ cups confectioners’ sugar

Arrange a rack in the upper third of the oven and preheat to 350 degrees Fahrenheit. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. Whisk in the oil and vanilla. Stir mixture into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared cupcake can until almost full. Bake until golden brown and a toothpick inserted into the center comes out dry, 25 – 30 minutes. Transfer to a rack to cool completely.

While cupcakes are cooling, begin making the frosting. Combine the butter, half-and-half, and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners’ sugar and vanilla. Set pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

These cupcakes are great if you’re looking for something a little bit different than the normal cupcake with whipped frosting. The actual cupcakes are moist and dense, a lot like a muffin, and a little bit sweet. The apples really blend into the mixture and cook down so you’re really not biting into apple chunks but rather little pieces of apple here and there. When baking, the cupcakes do not rise too much so be sure to fill up the baking liners almost full (and don’t be expecting the fluffy cake-like cupcakes).

The frosting is very good but a little hard to work with. When making these, Erin tried to frost the cupcakes as soon as the frosting was complete but we found that waiting for about 5 minutes or so, until the frosting can set up a little bit, it was much easier to work with. The frosting is more of a glaze than a frosting that you would pipe on, but it is really good.

If you’re looking for a fall treat or just something a little different than your everyday cupcake, then these are a good alternative. Check back in the next day or so for an unbelievable cupcake recipe that you MUST try!